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Cauliflower Bread Recipe
|Cauliflower||2 , broken into flowerets|
|Potatoes||1 1⁄2 Pound, quartered (700 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|White pepper||To Taste|
|Cayenne pepper||1 Teaspoon|
|Gruyere cheese||5 Ounce, grated (150 Gram)|
Serving size: Complete recipe
Calories 1999 Calories from Fat 796
% Daily Value*
Total Fat 90 g138.5%
Saturated Fat 43.9 g219.7%
Trans Fat 0 g
Cholesterol 1455.3 mg
Sodium 1735.9 mg72.3%
Total Carbohydrates 204 g67.9%
Dietary Fiber 50.6 g202.4%
Sugars 41.3 g
Protein 121 g243%
Vitamin A 108.6% Vitamin C 1281.7%
Calcium 198.7% Iron 97.6%
*Based on a 2000 Calorie diet
Meanwhile, cook the potatoes in boiling salted water for 15 minutes or until tender.
Drain the potatoes and cauliflowers and place in a mixing bowl.
Add the butter, salt and pepper to taste and the cayenne.
Mash together to form a puree.
Beat the eggs into the puree, one at a time, then stir in all but 2 tablespoons of the cheese.
Spoon into a greased 2.5 1/4 pint mould and place the mould in a roasting tin.
Pour enough boiling water into the tin to come halfway up the sides of the mould.
Cover the mould tightly with foil and bake in a moderate oven (180°C/ 350°F or Gas Mark 4) for 1 hour.
Remove the foil and turn the cauliflower bread out onto a warmed heatproof serving dish.
Sprinkle over the remaining cheese and bake for a further 5 minutes or until the cheese is lightly browned.